Crescent Sausage and Potato Brunch Bake
photo by Nimz_
- Ready In:
- 1hr 20mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 10 large eggs
- 78.78 ml half-and-half or 78.78 ml full-fat milk
- salt and pepper
- 226.79 g can refrigerated crescent dinner rolls
- 59.14 ml grated parmesan cheese (or to taste)
- 453.59 g small pork sausage (you can use more if desired, and Italian sausages can be replaced for the breakfast sausages)
- 946.36 ml frozen hash browns (can use more)
- 5 green onions, chopped (can use more)
- 1 small green bell pepper, seeded and chopped
- 1 small red bell pepper, seeded and chopped
- 709.77 ml grated cheddar cheese (or to taste)
- 2.46 ml paprika (or to taste)
- grated parmesan cheese
directions
- Set oven to 350 degrees.
- Butter a 13 x 9-inch baking dish.
- In a skillet brown the pork sausages breaking up with a fork until browned and cooked; drain any fat and set aside.
- In the same skillet add in some butter and fry the hashbrowns with green onions and both bell peppers until tender.
- In a bowl whisk the eggs with 1/3 cup half and half, salt and pepper.
- Unroll the crescent rolls (do not separate at the perforations).
- Line the bottom of the baking dish with the crescent rolls stretching to fit at corners if necessary.
- Sprinkle with about 1/4 cup Parmesan cheese on top of the dough.
- Layer the cooked sausage over the dough.
- Sprinkle the potato/green onion mixture on top of the sausage meat.
- Then sprinkle the cheese over the potato/onion mixture.
- Pour the eggs over top.
- Lightly sprinkle paprika over the eggs.
- Then sprinkle Parmesan cheese over the top.
- Bake for about 45 minutes.
- Delicious!
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Reviews
-
It took a while to prep, but only because of the sausage. I only had pork links, so I cooked those and cut them into little "moons". A pound was too much meat, so I cut that in half. I also cooked 3 slices of Wrights bacon and cut those up to mix with the sausage. I think little ham cubes would also work well with this recipe too. Also, I salted and peppered the potatoes because that is where it was needed. I did put a little cajun seasoning in the eggs, which I used 8 instead of 10, as that is all my pan would hold. I omitted that bell peppers, as we do NOT like those. Next time, I am going to add some mushrooms into the eggs as well as 2 or 3 tablespoons of white onions into the potatoes when I sautee them. Overall, a great breakfast if you are willing to put some time and effort into cooking it. Tweak it how you like because you can't really go wrong. Thanks for the great recipe.
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